Recipes Salads Green Salads Arugula Salad Arugula Salad with Olives, Feta and Dill 5.0 (1,340) Add your rating & review To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.More Green Salad Recipes By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on June 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 10 Ingredients 1 red onion (very thinly sliced) 1 garlic clove (minced) 1 cup pitted kalamata olives (coarsely chopped) ½ cup plus 2 tablespoons extra-virgin olive oil ¼ cup plus 2 tablespoons red wine vinegar Salt and freshly ground pepper 3 tablespoons chopped fresh dill 1 cup crumbled Greek feta cheese (5 ounces) 14 ounces baby arugula (20 cups) Directions In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away. Rate it Print